Recipe Wednesday: Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole

Ingredients:

Casserole
2 medium sweet potatoes, peeled and cubed
2 cups almond milk, unsweetened
1 cup coconut flakes
2 medium bananas
2 tablespoons maple syrup
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon sea salt

Topping
1/2 cup pecans, chopped
3 tablespoons coconut oil, melted
1 tablespoon maple syrup
2 tablespoons almond flour
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Instructions:

• Preheat oven to 375 degrees F.
• Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.
• Drain the sweet potatoes and set aside. Return the pot to the stove and add the milk and coconut.
• Bring to a boil, turn the heat down to low and simmer for 5 minutes. Turn off heat, and add the sweet potatoes and bananas to the pot. Mash lightly, and stir in maple syrup, vanilla, cinnamon, and salt.
• Transfer mixture to a square baking pan or casserole dish.
• To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.